I Miss Band...

This is a beautiful view of what humans can be.

Science fiction is full of first contact stories, but is there a such thing as LAST contact?  Decide exactly what that means, and write about it.

A very important talk

Hunting for merfolk. Another one in the "captured in a net" series, a merman dodging a harpoon and trying to escape the net. Some haunting motifs for this Mermay, inspired by my life at the moment. Will continue this series of pendants, the mood is perfect

Sorry this is a sorry basic question, but do you have any good tips on how to do colour change correctly when knitting?

There’s no one ‘right’ way to join colours or skeins: it depends on the yarn, the project and how you feel at the time :)

If you have a plied yarn that will take it (probably at least 3-ply as 2-ply tends to not have enough structural integrity), then the Russian join method is the way to go:

https://www.craftsy.com/knitting/article/russian-join/

Alternatively, you can try the spit-splice, which basically felts the two strands together. You want to do this with a yarn that has microscopic scales that will stick together after you splice them, so this only works for animal fibres. I often use this for lace work where weaving in ends is tricky, and the slight bulking from the Russian join isn’t necessarily what you want. 

https://www.purlsoho.com/create/wet-splice-aka-spit-splice/

Finally, I often use a weaver’s knot and then weave in the ends as I knit along the row. The weaver’s knot is really small and really tight, so it’s great for any fibre that won’t felt. I’ve used the weaver’s knot almost exclusively for Persian Dreams because the Russian join won’t work on Knit Pick’s palette - the plies are too loose. Plus, you can get the weaver’s knot exactly where you want the colour change to happen, which is handy for tight changes.

Weaver’s knot:

https://www.youtube.com/watch?v=Uq6cKZHzMfI

Weaving in ends as you go:

https://www.interweave.com/article/knitting/fair-isle-knitting-weaving-in-ends/

DIY Milk Jug Lunch Box

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

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https://www.instagram.com/sarahkjp

There is easy low hanging fruit here, especially about the US and salty tea. And I'm so SO tempted.

But also I'm super in to tea and I'm bored.

The perfect cup of tea is how you want to drink it, and if you do not LIKE tea then drinking it a different way, or a different kind of tea, vastly changes it.

A pinch of salt makes things less bitter, this trick also works with coffee. But other things that affect taste are tempriture, length of time it brews, where the tea was grown, the climate, the soil, and how big the leaves are. Some of the cheapest tea has little more than dust in the tea bag while more expensive teas you will notice have more structure to the leaves.

Tea brewed in colder tempeitures needs longer and creates a different taste. It may require more tea to get the specific flavour you want, and generally it is less bitter for it. Similar thing to spices where if you cook them, use them hot, toast them first, etc, you get a different set of flavours to using them cold.

Like wine, tea can have lots of flavour profiles and colours. Assam for example is very dark, malty, and strong, it can get quite bitter. Ceylon is much lighter. Darjeeling is good with lemon, but Assam is better with milk, in my humble opinion. Lapsang Sushong is very smokey. Earl Grey

Most people will drink a mix. English breakfast is usually a mix of Assam, Ceylon, and Kenyan. Earl Grey is flavoured with bergamot.

White, green, and black tea all come from the same plant, just different parts of it, treated differently. Black tea can take a higher tempriture, but boiling water on green and white tea will scorch the leaves and make it very bitter. Agitating the tea can also have this effect as it releases more tannin.

As a general rule there is a tea for everyone, and a way to drink it that you will enjoy, whether that's hot, cold, mixing it with spices, flavourings, fruit, milk, sugar, lemon, and yes, even a pinch of salt.

I would not, however, recommend tea that has been in the Boston harbour.